Arroz Con Pollo (Chicken and Rice)
Source of Recipe
BurgerDude
Recipe Introduction
Great stuff, this, and freezes well, too. You can make a bunch of this when chickens are on sale and freeze it in individual servings.
List of Ingredients
3 1/2 to 4 1/2 pounds of chicken parts
Separate the chicken legs into thighs and drumsticks; cut each breast half diagonally through the bone. Season the chicken pieces with sale and pepper to taste.
Heat in a wide, heavy pan large enough to hold the chicken pieces in a single layer over medium high heat until shimmery:
2 Tbsp vegetable or olive oil
Add the chicken pieces and brown well on all sides, 7 to 10 minutes. Remove the chicken from the pan. Pour off all but 3 Tbs of the fat. Reduce the heat to meduim low and add:
2 cups chopped onions
1 green bell pepper, diced (optional)
4 oz. smoked ham, finely diced (about 1/2 cup)
Cook, stirring occasinally until the onions are tender but not brown, about 5 minutes. Add:
2 cups medium or long grain white rice.
Cook, stirring, until the grains are coated with fat. Add:
1 Tbsp minced garlic
1 Tbsp paprika
1 tsp salt
1/2 tsp black pepper
Cook, stirring for 1 minute. Add:
3 cups chicken stock
1/2 tsp dried oregano (optional)
1/4 tsp loosley packed saffron threads (optional)
Bring to a boil over high heat, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Nestle the chicken pieces in the rice and pour in any acumulated juices. Cover the pan tightly and simmer over medium-low heat for 20 minutes. Stir in:
1 cup cooked fresh peas, or frozen peas
1/3 cup drained bottle of pimientos, or roasted red peppers, cut into thin 1 inch long strips.
1/4 cup pitted brine-cured green olives
Cover and cook until the rice is tender, about 10 minutes more. Taste and adjust the seasonings.Recipe
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